ITALIAN DRUNKEN NOODLES

Title: Authentic Italian Drunken Noodles Recipe

Introduction: Italian Drunken Noodles, or “Pasta Ubriaca” in Italian, is a rustic and flavorsome dish that originates from the central regions of Italy, particularly Tuscany and Umbria. This hearty pasta dish is characterized by its rich tomato-based sauce infused with the robust flavors of red wine and accompanied by tender noodles and savory Italian sausage. The name “drunken noodles” comes from the liberal use of wine in the sauce, imparting a delightful depth of flavor. In this recipe, we’ll delve into the steps to create this mouthwatering Italian classic in your own kitchen.

Ingredients:

1 pound (450g) Italian sausage, casings removed
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (240ml) dry red wine (such as Chianti)
1 can (14 ounces/400g) diced tomatoes
1 can (6 ounces/170g) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes (adjust to taste)
Salt and black pepper to taste
1 pound (450g) spaghetti or fettuccine
Grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish
Extra virgin olive oil for cooking
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Instructions:

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Prepare the Ingredients:
Start by removing the casings from the Italian sausage. Chop the onion finely, mince the garlic, and thinly slice the red and yellow bell peppers. Have all the ingredients measured and ready for cooking.
Cook the Italian Sausage:
Heat a large skillet or pan over medium heat. Add a drizzle of olive oil to the pan. Once hot, add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes.
Sauté Aromatics and Peppers:
Push the cooked sausage to one side of the pan, and in the same pan, add chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 2-3 minutes. Then, add the sliced red and yellow bell peppers. Cook for an additional 3-4 minutes until the peppers are slightly softened.
Deglaze with Red Wine:
Pour the dry red wine into the pan, scraping the bottom to deglaze and release any browned bits. Allow the wine to simmer for a few minutes, allowing it to reduce slightly and intensify in flavor.
Add Tomatoes and Seasonings:
Stir in the diced tomatoes and tomato paste, incorporating them well into the wine and vegetable mixture. Season the sauce with dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper according to taste. Reduce the heat to low and let the sauce simmer, allowing the flavors to meld together, for about 15-20 minutes.
Cook the Pasta:
While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve about a cup of pasta cooking water before draining.
Combine Sauce and Pasta:
Once the pasta is cooked, add it directly to the pan with the sauce. Toss the pasta with the sauce, ensuring it is evenly coated. If the sauce seems too thick, add a splash of reserved pasta cooking water to loosen it up.
Serve and Garnish:
Serve the Italian Drunken Noodles hot, garnished with grated Parmesan cheese and chopped fresh parsley for a burst of color and freshness.
Enjoy!
Serve this hearty and flavorful dish with crusty Italian bread and a glass of the remaining red wine for a truly authentic Italian dining experience. Buon appetito!
Conclusion: Italian Drunken Noodles is a delicious and satisfying dish that brings together the robust flavors of Italian sausage, tomatoes, and red wine in a hearty pasta-based meal. With this recipe, you can recreate the rustic charm and comforting aromas of Italian cuisine right in your own kitchen. Whether you’re cooking for a special occasion or simply craving a comforting meal, this dish is sure to impress with its rich flavors and delightful textures. Enjoy every bite of this Italian classic, and savor the essence of Tuscany and Umbria with each forkful of pasta Ubriaca.